Question

Which of the following is a reason for smoking meat?

(a) Development of flavor and preservation

(b) Creation of new products

(c) Development of color and protection from oxidation

(d) All of the mentioned

This question was posed to me in an international level competition.

This interesting question is from Principles of Food Pickling and Curing-2 in chapter Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

Right choice is (d) All of the mentioned

For explanation I would say: All of the mentioned are reasons for smoking meat.